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Tasty, layered and the lightest croissants can easily be made at home, with your own hands. All you will need to prepare them is this:
- 200 ml hot water,
- 200 ml hot milk,
- 1/3 teaspoon of salt,
- 1 tablespoon of sugar,
- 10 g instant yeast,
- 2 tablespoons vegetable oil,
- 2 eggs,
- 750 to 800 g all-purpose flour,
- 180 g butter at room temperature.
Preparation
In a bowl mix 200 ml hot water and 200 ml hot milk. Add the salt and sugar and stir so that these ingredients dissolve. Then sprinkle the instant yeast into this mixture and mix everything well. Let the starter rise – cover the mixture and leave it in a warm place for 8 to 10 minutes. The result will be a frothy mass.
Making the dough
Add the vegetable oil, 1 whole egg and 1 egg white (set the yolk aside in a separate bowl as we will need it) and the all-purpose flour to the prepared starter. In a mixer you can work the dough with a dough hook or you can knead it by hand into a glossy dough. Let it proof for at least one hour. Work the risen dough and form it into a long cylinder. Divide it into 10 to 12 equally sized pieces. Shape each piece into a ball.
Shaping the croissants
Roll each ball out so that the dough is 3 mm thick. You will obtain rolled circular sheets. Spread softened butter over the entire surface of each sheet. Then stack 5 to 6 such sheets on top of each other – the top sheet should not be buttered. Roll them together into a sheet about 6 mm thick and cut it into quarters. Then divide each quarter into three equally sized parts. This way you will get a total of 24 triangles. On each triangle, make a cut in the middle of the shortest side (as if you wanted to halve it, but the cut should be only 1.5 to 2 cm long).
Baking
Roll each of these triangles from the bottom up to the tip. Brush their surface with the egg yolk. Bake at 180 °C for about 30 minutes.
